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Seasonal

Flag Muffins

Kiwi and Carrot
30mins
Prep Time
15mins
Cook Time
45mins
Total Time
Serves 24
Est. Yield

Ingredients

  • 2 boxes Kodiak Cakes Blueberry Muffin Mix
  • 4 eggs
  • 2 cups milk
  • 1/2 cup oil
  • 16 ounces heavy whipping cream
  • 1/2 cup powdered sugar
  • 2 tablespoon vanilla extract
  • fresh blueberries
  • fresh raspberries
  • unsweetened coconut shreds

DIRECTIONS

  1. Preheat oven to 375 degrees F. Combine Kodiak Cakes, eggs, milk and oil in a large bowl and hand mix until just incorporated. Divide batter equally among 24 cups in two lined or greased muffin pans.
  2. Bake 12-15 minutes, or until a toothpick comes out clean. Cool completely.
  3. While muffins are cooling, make whipped cream topping by combining cream, powdered sugar and vanilla in the bowl of a standing mixer. Mix on high until thickened into a spreadable topping. Put in a piping bag and pipe onto cooled muffins.
  4. Arrange muffins as a flag and decorate with berries and coconut shreds.

    *Note: Alternatively you can half this recipe and use 24 mini muffin tins to create a flag out of the smaller muffins.

Flag Muffins

Nutrition Facts

148
Calories
12.9g
Total Fat
53.9mg
Cholesterol
32.5mg
Sodium
5.8g
Carbohydrate
4.8g
Sugar
2.5g
Protein

Recipe Makes approx. 24 Servings
Serving Size = 1 muffin

View Full Nutrition Info

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